How to use
To prepare chickpeas, first soak in plenty of cold water for 8 hours or overnight. Rinse thoroughly before bringing to boil in a pot of water at a ratio of 1:3. Let boil on medium heat for about 50 minutes, or until they will break apart with a fork and are tender to eat. Do not add salt to water as this can cause the ‘skin’ of pulses to become tough. Cooked whole Chickpeas are wonderful in salads, soups, curries and hotpots. Mashed chickpeas can be used to add body and flavour to savoury dishes. Or cool and puree to a smooth creamy paste for hummus; traditionally made with tahini - try adding pumpkin, beetroot, caraway or cumin seeds. Boiled chickpeas can be further roasted when cool, to create a moreish snack. Simply toss them in a little oil to lightly coat, along with your favourite spices such as sumac, turmeric or chilli. Spread out on a baking tray and place in medium oven until golden and crunchy. Enjoy these scrumptious savoury roasted morsels while warm, or place in an airtight container after cooling on a rack. Yummy and convenient for lunchboxes, a salad topping, gluten free ‘croutons’, or entertaining; they will store for up to a week.
Chickpeas. Preservative Free, Non GMO.
Store in an air tight container in a cool, dry place, away from direct sunlight.Refrigeration recommended in warm climates.
Up to 24 months when stored as above. See Best Before date.
|Serving size: 50 g|
|Average Quantity Per Serve||Average Quantity Per 100 g|
|Calories Protein||168 kCal 9.9 g||337 kCal 19.7 g|
|Fat, total - saturated Carbohydrates - sugars||2.7 g 0 g 23.2 g 1.3 g||5.4 g 0 g 46.4 g 2.6 g|
|Sodium||20 mg||39 mg|
|Dietary Fibre||5.4 g||10.7 g|